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Easy Cozy Turkey Pot Pie with Flaky Puff Pastry

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A rich and creamy turkey pot pie with a golden, flaky puff pastry crust. This quick and easy recipe is perfect for using leftover turkey and is the ultimate comfort food for cozy evenings.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk (or half-and-half)
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Start the filling: Place a large oven-safe skillet or Dutch oven over medium heat. Add the butter and let it melt completely. Once foaming, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables. Stir constantly for about 2 minutes until a smooth, golden paste forms.
  4. Build the sauce: Slowly pour in the broth while whisking vigorously. Add the milk in a steady stream, continuing to stir. Keep stirring until the mixture comes to a gentle simmer and is smooth and creamy, about 3-4 minutes.
  5. Finish the filling: Stir in the shredded turkey, frozen peas, dried thyme, and dried sage. Season with salt and pepper. Let the filling simmer for 2-3 minutes to heat through. Remove from heat.
  6. Prepare the puff pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out to about 1/8-inch thickness, making it about 1-2 inches larger than your skillet or baking dish.
  7. Assemble the pot pie: Lay the rolled-out puff pastry over the top of the filling. Trim the excess pastry, leaving about a 1-inch overhang. Tuck the overhang under itself around the rim and crimp the edges. Cut 3-4 small slits in the top of the pastry to allow steam to escape.
  8. Apply the egg wash and bake: In a small bowl, beat the egg with 1 tablespoon of water. Brush the entire surface of the pastry with the egg wash. Sprinkle with flaky sea salt if desired. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling.
  9. Rest before serving: Let the pot pie cool on a wire rack for at least 10-15 minutes before serving.

Notes

Don’t rush the roux; cook the flour for a full 2 minutes to avoid a raw taste. Keep puff pastry cold for best rise. Always cut steam vents in the pastry to prevent it from being pushed off. Let the pot pie rest after baking to allow the filling to set.

Nutrition

Keywords: turkey pot pie, puff pastry, leftover turkey, comfort food, easy dinner, cozy meal

Find it online: https://ovenmila.com/easy-cozy-turkey-pot-pie-with-flaky-puff-pastry/